Grilled Herbed Salmon with a Harissa Butter

Serves:

ABOUT THE RECIPE

Organic Salmon is not only incredibly delicious but is also good for a healthy heart thanks to an abundance of Omega 3 fatty acids. Harissa Butter on the other hand is good for your soul and can also be used to grease the wheels of annoying dinner guests.

Ingredients

4 Salmon fillets 6 to 8 ounces each with the skin left on and scaled

3 cloves of garlic minced fine

½ cup of fresh chopped mint leaves

2 tablespoons of olive oil

The finely grated zest of 1 lemon

For the Harissa Butter

½ stick of unsalted butter at room temperature

2 tablespoons Harissa (a spicy Moroccan pepper paste found at all Bedouin Markets and Metro Seafood)

1 small shallot minced very fine

1 teaspoon of finely grated lemon zest

The juice of 1 lemon

1 teaspoon of kosher salt; more to taste

Preparation

First, make the butter by combining all of the ingredients in a small bowl with a wooden

spoon “creaming” the butter; adjust the salt, if necessary, cover with plastic wrap, and set

aside at room temperature.

Next, in a shallow bowl or pie plate combine the garlic, mint, olive oil, and lemon zest.

Add the Salmon fillets to the marinade and turn to coat, lightly massaging the marinade

into the fish.

Prepare your charcoal grill or your gas grill to Medium High heat.

Remove the fish from the marinade and season the fillets with salt and pepper; place the

salmon on the grill, flesh side down first, for 3 to 4 minutes. Flip the fish and grill for

another 4 to 5 minutes or until the fish is just opaque when fork tested.

Transfer the fish to four soulful plates and place a small dollop of the harissa butter onto

each fillet. Should you want to double the butter recipe then use the extra for that

annoying dinner guest by just smearing some on their lips every time they open their

mouths…I swear, in no time everything they say will sound sweet and creamy.